Slow Cooked Jerk Pulled

Photo: Shirlig

Pork roast, marinated overnight with fresh citrus juice, garlic, and jerk seasoning, then slow cooked all day while you're away. Topped with a bright, fresh Caribbean salsa of fresh mangos, avocado and cilantro. If I told you how good this dish was, would you believe me?

Yield: 10 servings
Community Recipe from

Ingredients

  • 3 Lbs boneless pork shoulder blade roast Fat removed
  • 6 Cloves garlic Crushed
  • 2-3 tablespoon(s) Walkers wood Jerk Seasoning Mild or hot
  • 1/2 teaspoon(s) Course salt
  • 1/2 cup(s) Fresh orange juice
  • 1 Lime Squeezed

Preparation

  1. Directions:

  2. Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves). Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of pork . Put pork in a crock pot and cook on low for 8 hours.

  3. For the Caribbean salsa:

  4. 1 haas avocado, diced
  5. 2 large ripe mangos, peeled, seeded and coarsely chopped
  6. 1 1/2 tbsp chopped red onion
  7. 1-2 tbsp chopped fresh cilantro
  8. 2-3 tbsp fresh lime juice
  9. salt and pepper, to taste

  10. Serve over brown rice.
October 2013

This recipe is a personal recipe added by Shirlig and has not been tested or endorsed by MyRecipes.

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